I should clarify the title of this post. Mae’s white cake was actually great. Good flavor, easy-to-make batter, baked up like a dream. I tinkered with the recipe because I was fresh out of lard (like always, sheesh….) so I used full butter instead. The recipe takes all your regular pantry and fridge ingredients.
I should never use fudge frosting for a layered cake. Because I suck, that’s why. And I should know better. Taken separately, the cake and frosting were each really tasty. But a 5-layer white cake needs a very fluffy frosting. Think whipped meringue, white tulle, wedding dresses, sweet dreamy fairies, white clouds, cotton candy, the smell of newborn baby skin, white and pink glitter. FLUFFY.
I made something more along the lines of heavily tattooed women drinking beers in a dark seedy bar corner, slogging thru Mordor to return the ring, port & dark chocolate, old engine oil, don’t speak to me until I’ve had my first cup of coffee kind of day. Delicious. But it’s like the difference between Guinness & Bud Light. Or Guinness & water. Or air….
Happy news though, my family did not laugh when they saw the cake. They did cut right into it to eat it, though, which makes it all better somehow. I’m surprised it’s still standing. A 5-layer cake with the wrong frosting tends to lean over a bit (yes, leaning tower of Pisa-like). I knew I was in trouble when the frosting started hardening and I had to pat it on the cake like you might mold soft Playdough.
Yes, it was that bad to look at. No, you cannot see pictures.
BUT, the recipe was great so I’m still sharing it with you. Hopefully you’ll make better frosting choices than I did or maybe you’re a whiz at layered cakes. I need to stick with sheet cakes, brownies, and cookies. For real, y’all. For real.
- ½ cup shortening (or ½ cup butter or ½ cup lard)
- 1 cup sugar
- 2 cups cake flour
- 2 tsp baking powder
- ⅔ cup milk
- 3 egg whites (beaten light)
- pinch of salt
- flavoring (optional)
- Preheat oven to 350*.
- In a large bowl soften shortening or butter.
- Add sugar & milk and stir until mixed. Add flavoring.
- In a medium bowl mix flour, baking powder, and salt.
- Add flour mixture to large bowl with shortening mixture and stir until completely mixed together.
- Gently fold in egg whites until they are completely mixed into the batter.
- Bake in 9-inch cake pans for 40-45 minutes or 8-inch cake pans 37-40 minutes or until toothpick inserted in middle comes out clean.
- Do NOT frost with thick fudge frosting (!). Pick a frosting you like that is light and fluffy, like clouds.